My husband and I went to friends’ for an appetizer party the other night, so I thought instead of bringing a comfort food like a “cheesy dip” of some sort, I’d bring something light and super healthy.
These summer rolls are so simple and it is not hard to come up with combinations of veggies from your fridge that taste great together. Really any fresh veggies that you have and enjoy eating will work.
The crunchy peanut sauce is what really makes it…. and wouldn’t you know, I forgot to take a photo of the sauce! I got a lot of compliments on these summer rolls, and my kids even loved them! It is easy to make a lot of them and save the extras for school lunches. Because, we all know how fun it is to make school lunches each morning ;)!
Ingredients
- Summer rolls8-10 rice paper wrappers (smaller size)1 beet, peeled and chopped into matchsticks1 orange or red pepper thinly chopped1 ripe mango cut into small chunks1 avocado sliced finely1 bunch of cilantro1 bunch of mint leavessmoked tofu cut into matchsticks (optional)(other options: carrots, pea sprouts, microgreens, cucumbers)Ginger peanut sauce1/2 cup natural peanut butter (I used chunky)1 1/2 Tbsp soy sauce2 Tbsp maple syrup (or brown sugar)1/2 lime, juice1/2 tsp chili garlic sauce1/2 tsp fresh grated gingerhot water to thin
Instructions
- Cut veggies into long thin strips and set aside.
- Bring 4 cups water to a boil in a saucepan or kettle and set aside to cool slightly for heating rice papers.
- Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 tbsp at a time and whisk until desired consistency is desired (should be pourable but thick). Set aside.
- Add hot water to a large shallow dish (I used a skillet) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
- Once soft, transfer to a clean, slightly damp surface and gently smooth out flat.
- Add peppers, mango, beets, avocado, and some cilantro and mint (and any other desired fillings). Fold bottom upwards over the fillings, then gently roll over once and fold in the side to seal. Roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
- Repeat process until all toppings are used - about 8-10. Serve with dipping sauce and sriracha, if desired. Cut in half to show off the gorgeous colors.
- Store leftovers covered in the fridge for up to a couple days, though best when fresh.
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